Lima

Peru's national dish: the freshest raw fish cured in lime juice (leche de tigre), mixed with red onion, chili peppers, and cilantro. Served with sweet potato and crunchy corn.

In Peru, ceviche is so important that it has its own national holiday, celebrated on June 28th.

A sizzling stir-fry of beef, onions, tomatoes, and aji peppers served over french fries and rice. This Chifa-inspired dish is the perfect fusion of Chinese and Peruvian cooking.

Lomo saltado is a product of chifa cuisine, born from the Chinese immigrant community in Peru in the 19th century.

A classic Peruvian comfort dish of shredded chicken in a creamy, mildly spicy aji amarillo sauce, usually served with rice, potatoes, olives, and boiled egg.

Aji de gallina is one of Lima's most beloved home-style dishes and is often served for Sunday family meals.

A classic Lima sandwich of crispy pork belly layered into a soft bread roll with sweet potato and salsa criolla. Salty, tangy, and perfect for breakfast or a late snack.

Pan con chicharron is a Sunday-morning staple in Lima, especially at neighborhood bakeries and market stalls.

A chilled layered potato dish made with aji amarillo mashed potatoes and filled with tuna, chicken, or avocado. Bright, creamy, and one of Lima's most classic starters.

Causa has roots in pre-Columbian potato traditions and evolved into one of Peru's signature cold dishes.

Peruvian rotisserie chicken marinated in a secret blend of spices and slow-roasted over charcoal. Crispy skin, juicy meat, and served with addictive green aji sauce and fries.

Peru has a national Pollo a la Brasa Day on the third Sunday of July. Over 150 million chickens are consumed annually.

Lima's Nikkei restaurants blend Japanese technique with Peruvian ingredients to stunning effect. Think tiradito (Peruvian sashimi), maki rolls with aji amarillo, and miso-marinated sea bass.

Nikkei cuisine emerged from the Japanese immigrant community that arrived in Peru in 1899, making it over 120 years old.

Peru's national cocktail made with pisco (grape brandy), lime juice, simple syrup, egg white, and a dash of Angostura bitters. Frothy, citrusy, and dangerously smooth.

Peru celebrates National Pisco Sour Day on the first Saturday of February every year.

A beloved Peruvian street dessert of sweet potato and squash dough fried into rings, then drizzled with spiced chancaca syrup.

Picarones date back to colonial-era Lima and are still a classic nighttime treat sold at markets and street stalls.

Peru's beloved purple corn drink infused with pineapple, cinnamon, clove, and lime. Sweet, spiced, and refreshing with almost every meal in Lima.

Chica Morada is made from maiz morado, a deep-purple corn native to the Andes with a long culinary history.

Peru's iconic bright-yellow soda with a sweet, bubblegum-vanilla flavor that locals pair with everything from ceviche to pollo a la brasa.

Inca Cola launched in Peru in 1935 and became so popular that it famously outsold global cola brands locally.